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Picadillo
SUBMITTED BY:
DARCYSTARZ7
PHOTO BY:
Marigat
"This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 pound ground beef
1/2 pound chorizo sausage, chopped
1 large onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 cups canned diced tomatoes
3/4 cup beef stock
1 tablespoon white sugar
1/2 cup raisins
1/4 cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
1/3 cup slivered almonds, toasted
1 tablespoon lime juice
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DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
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REVIEWS
Reviewed on Oct. 11, 2004 by Miss Molly
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Miss Molly
Oct. 11, 2004
This was very good. I cooked it with the lid off to try and get the broth to thicken. it didn't so I added 1 Tbs of cornstartch (mixed with cold water until smooth) so the sauce would be thicker. Served it with cornbread. It ws very good, but my husband and kids only thought it okay...
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12 users found this review helpful
This was very good. I cooked it with the lid off to try and get the broth to thicken. it...
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Reviewed on Apr. 22, 2006 by
THEINSANECHEF
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THEINSANECHEF
Apr. 22, 2006
Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet gorditas. One of only two recipes I have tried on here that is knock out delicious.
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4 users found this review helpful
Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet...
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Reviewed on Jun. 17, 2005 by PLANOGAL
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PLANOGAL
Jun. 17, 2005
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family members don't like raisins or olives or vinegar). But I had Picadillo growing up and remembered the green olives and raisins and loved it then. The Chorizo is a little weird because of what it is made out of but I just closed my eyes and made it as is. Thanks for the walk down "memory lane". We all really liked it.
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4 users found this review helpful
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family...
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Reviewed on Jul. 30, 2006 by RBEGONIA
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RBEGONIA
Jul. 30, 2006
Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and low fat chicken andouille for the chorizo. The result was a delicious picadillo that was quite a hit at home. Being so successful there, I made another batch to bring into the restaurant where I work, and the kitchen staff devoured it enthusiastically. This recipe will become a staple for me.
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3 users found this review helpful
Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and...
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Reviewed on May 19, 2007 by
vegasescapee
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vegasescapee
May 19, 2007
After reading other's reviews, I halfed chili powder, cayenne, and paprika to make it less spicy. I also added Idaho potatoes, and omitted the olives. This dish was delicious! My husband is Cuban and grew up with Picadillo and he LOVED it!! I made homemade fried plantains and white rice on the side. Delicious!! Thank you!
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2 users found this review helpful
After reading other's reviews, I halfed chili powder, cayenne, and paprika to make it less...
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Reviewed on Jan. 23, 2006 by Ozz54
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Ozz54
Jan. 23, 2006
I fixed this for dinner last night and prepared it as written. It was the BEST, The chorizo added something special. I served it over spagetti squash for something different. Big hit. My kids almost licked the dish. I forgot the lime and almonds, didn't miss em'
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2 users found this review helpful
I fixed this for dinner last night and prepared it as written. It was the BEST, The chorizo...
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Reviewed on Jul. 16, 2007 by Simon'sMom
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Simon'sMom
Jul. 16, 2007
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't get the recipe. This is pretty close.
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1 user found this review helpful
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't...
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Reviewed on Apr. 5, 2007 by Alejandra
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Alejandra
Apr. 5, 2007
I made this picadillo for thanksgiving dinner last year and everyone went crazy for it! I followed the recipe exactly they it was specified. This is defintaley the BEST picadillo!!!
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1 user found this review helpful
I made this picadillo for thanksgiving dinner last year and everyone went crazy for it! I...
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Reviewed on Apr. 5, 2007 by
Marigat
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Marigat
Apr. 5, 2007
Nice version of Picadillo. I enjoyed the inclusion of toasted almonds. We actually savored it more the next day as leftovers with pita flatbread. Thanks for the recipe!
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1 user found this review helpful
Nice version of Picadillo. I enjoyed the inclusion of toasted almonds. We actually savored it...
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Reviewed on Feb. 28, 2007 by
Caroline C
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Caroline C
Feb. 28, 2007